2 c. raisins
2 c. water
3/4 c. sugar
3 level tbsp. flour
Juice of 1 lemon or 1 tbsp. vinegar
1/8 tsp. salt
1-2 egg yolks
1/2 tsp. lemon rind

Boil raisins in water until plump. Add sugar, flour, and salt. Cook until thick. Stir in remaining ingredients. Cook a few minutes longer. This filling may be baked in double crust or poured into baked pie crust and topped with meringue.